This Homemade Green Bean Casserole elevates the classic with fresh green beans and a homemade mushroom cream sauce. Skip the Campbell's soup and add this from-scratch version to your holiday table instead.
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This post was originally published in November 2018 and has been updated with new photos, tips, and FAQs.
Green bean casserole is a favorite holiday side dish, especially for Thanksgiving dinner. With readily available ingredients, this dish is easy to make and can be enjoyed all year long.
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Why you will love this casserole
- Fresh ingredients - There's no canned soup to be found here! This recipe uses fresh beans and homemade creamy mushroom sauce. And don't forget the fresh thyme - one of my go-to herbs.
- Crispy fried onions - While the signature onion string topping may be the reason everyone digs in, it's the fresh ingredients and homemade sauce that will have everyone coming back for seconds.
If you love green beans, try Roasted Green Beans with Orange Butter and Crispy Pancetta. Or serve green beans as an appetizer with Roasted Radishes and Green Beans with Blue Cheese Butter.
Ingredient notes
- Fresh green beans are the star of this casserole. They are crisp yet tender.
- Fresh mushrooms - I typically use cremini (baby bellas), shitake, or a combination of both. Feel free to add your favorite mushrooms. They provide a hearty meatiness in the casserole that you simply don't get from canned cream of mushroom soup. Caramelizing the mushrooms in butter adds another layer of incredible flavor.
- Sauce - Out with the canned soup and in with a homemade sauce! This from-scratch version is made with a combination of chicken broth and milk for the perfect consistency. It's rich and creamy, yet not too heavy.
- Fresh thyme - Fresh herbs add so much flavor and thyme pairs beautifully with mushrooms.
- French fried onions - These crispy onion strings are traditional in green bean casserole and provide the perfect crunchy topping.
How to make green bean casserole
See the recipe card for complete instructions and ingredient amounts.
- To partially cook (blanch) the beans, bring a pot of salted water to a boil. Add the beans and cook for 3-4 minutes. Drain and transfer the beans to a bowl of ice-cold water. Cool for 5 minutes, drain well, and set aside.
- Preheat a large skillet over medium heat. Add 2 tablespoons butter and the mushrooms. Cook until golden brown and caramelized, approx. 10 minutes. Add the thyme.
- Add the remaining 2 tablespoons butter. Once melted, whisk in all-purpose flour and cook for 1-2 minutes.
- Slowly add the chicken broth, and then the milk, whisking continuously. Simmer for 2-3 minutes to thicken the sauce. Season with salt and black pepper.
- Transfer the tender green beans to an oven-safe casserole dish. Pour the creamy sauce over the beans. Top with crispy onions.
- Bake at 375 for 20 minutes. If the onion topping starts to get too brown, cover the dish with aluminum foil to finish baking.
Expert Tips
- Use fresh ingredients for optimal flavor and texture. Frozen green beans can be substituted but they won't provide the same crisp-tender texture.
- Blanch (partially cook) the green beans then transfer to a bowl of ice water. This process locks in the bright green color and keeps the beans crisp-tender.
- This easy homemade green bean casserole can be prepared one day in advance and baked when ready to serve. Wait to add the French-fried onions until just before baking.
- For a twist on traditional green bean casserole, try this cheesy green bean casserole loaded with cheddar cheese, bacon, and caramelized onions.
Serving and side dish ideas
This casserole always has a place on my holiday table - right next to the crowd-pleasing Cinnamon applesauce jello. For more delicious side dishes, try:
Recipe FAQs
Fresh beans should be used for the best texture and flavor. If you don't have access to fresh beans, frozen are preferred over canned beans, since canned green beans are too soft and tend to be salty.
I do not recommend freezing green bean casserole. The texture of the beans and consistency of the cream sauce will be compromised if frozen and thawed.
This casserole can be made up to one day ahead of time. Prepare the casserole according to the directions, but stop before adding the onion strings. Cover and refrigerate. When ready to bake, top the casserole with the crispy fried onions and bake according to the recipe's directions.
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📖 Recipe Card
Best Homemade Green Bean Casserole (no soup)
Ingredients
- 12 ounces fresh green beans
- 4 tablespoons butter (divided)
- 8 ounces fresh sliced mushrooms ( like cremini or shitake or a mixture)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup whole milk
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- ½ cup crispy French fried onions
Instructions
- Bring a pot of water to a boil and salt generously. Add green beans and cook for 3-4 minutes. Drain and add the beans to a bowl of ice water to stop the cooking. Cool, drain well, and set aside.
- In a skillet set over medium heat, melt 2 tablespoons butter and add the mushrooms. Cook, stirring occasionally, until tender and caramelized. Stir in the fresh thyme leaves.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. When melted, add the flour and whisk to incorporate. Cook for 1-2 minutes.
- Slowly pour in the chicken broth, then the milk, whisking to incorporate. Simmer to thicken the sauce. Season to taste with salt and pepper.
- Transfer the green beans to baking dish. Pour the sauce over the beans. The casserole can either be baked immediately or refrigerated to bake at a later time.
To Bake Immediately
- Top the casserole with the French fried onions. Bake at 375℉ for 20 minutes until bubbly and brown around the edges. If the onions start to get too brown, cover the dish with foil to finish baking. Refrigerate leftovers.
To Bake Later
- Cover the casserole with plastic wrap and refrigerate. When ready to bake, let the casserole come to room temperature and preheat the oven to 375℉. Top with the French fried onions and bake for 20 minutes until brown and bubbly. Refrigerate leftovers.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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